Ingredients
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4 cup sugar
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2 cup red grapefruit juice
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2 tablespoon lemon juice
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½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
Directions
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In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
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Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
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Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
Nutrition Facts (per serving)
| 50 | Calories |
| 13g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 67 | |
| Calories 50 | |
| % Daily Value * | |
| Total Carbohydrate 13g | 5% |
| Total Sugars 13g | |
| Vitamin C 3mg | 3% |
| Calcium 1mg | 0% |
| Potassium 13mg | 0% |
| Folate, total 0.8mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.